Betty demonstrates how to make Festive Scalloped Potatoes for this year's Christmas table. This is a large recipe that is layered and baked in the oven.
|Frozen potatoes||30 Ounce , thawed (precooked shredded "Hash Brown" potatoes)|
|Freshly ground black peppercorns||To Taste|
|Garlic powder||1 Teaspoon|
|Onion||1/2 , finely chopped|
|Butter||1/2 Cup (8 tbs) , melt|
|Cream of mushroom soup||1 Can (10 oz) , condensed|
|Cream of celery soup||1 Can (10 oz) , condensed|
|Milk||3 Cup (48 tbs)|
|Shredded sharp cheddar cheese||8 Ounce|
Spread potatoes evenly in bottom of very large baking dish (or use two dishes, splitting the ingredients into 2 equal parts for each layer).
Grind salt evenly over top, to taste. Grind black peppercorns evenly over top, to taste.
Sprinkle garlic powder evenly over top. Sprinkle chopped onion evenly over top.
In a medium-sized bowl, mix melted butter with the 2 cans of condensed cream-style soup.
Pour over top and spread evenly. Sprinkle shredded cheddar cheese evenly over top.
Pour 2 cups of the milk over top and let it soak in for a few minutes.
Use another cup of milk, if the mixture seems dry.
Bake scalloped potatoes at 350 degrees (F), stirring twice and adding additional milk as needed.
Bake until bubbly and cheese is beginning to brown, about 35 minutes.
Remove from oven and serve immediately.
Serving size Complete recipe
Calories 3301Calories from Fat 1903
% Daily Value*
Total Fat 215 g330.8%
Saturated Fat 116 g580%
Trans Fat 0 g
Sodium 6494 mg270.58%
Total Carbohydrates 261 g87%
Dietary Fiber 28 g112%
Sugars 53 g
Protein 109 g218%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet